Wilhelm gerbel



UNITED STATES PATENT OFFIC WILHELM GERBEL, OF RORSCHA'OII, SWITZERLAND.

PREPARATION OF FLOUR FRO- M CURD OF MILK.

srncmcnrron forming part of Letters Patent No. 421,830, dated-February 1a, 1890.

Application filed July 11I 1889- Serlal No. 317,223. (No specimens.)

1b all whom it may concern.- Be itxknown that I, WILHELM GERBEL, a citizen of Switzerland, residing at Rorschach, {Switzerland, have invented new. and useful 5 Improvements in Flour Prepared or Made from Curd of Milk, of which the following is a specification. This invention relates to a new product which has the form of flour, and is produced I from curd.

In ea 'in out In invention I remove the from the whey, as usually practiced in the manufacture of cheese.

The separation of the curd from the whey can be eifected by pressure or by means of a centrifugal machine, and after the curd has been freed from the whey it is comminuted go by suitable knives or cutters, and the comminuted mass is spread upon trays or hurdles, which are best made of sheet metal. The trays which contain the comminuted curd are then introduced into a kiln similar to those used for drying fruit, in which a uniform temperature is maintained of from to cen'tigrade, and in which the comminuted curd is kept for about six hours, during which it is repeatedly turned over. After so the lapse of about six hours the mass is left to cool for from six to nine hours, and then again exposed to a temperature of from 45 to 50" centigrade for about six hours, and then again left to cool, the same process being rc- 3 5, peated until the mass is su-fiiciently dry and crisp, so that it can be reduced to afine powder by grinding or other suitable means. It the product is intended for home use, it is su flicient to expose the comminuted cirrd three times in succession to the process of heating and cooling, as above stated but if the product is intended for export or for use on ships it is best to repeat the heating and cooling process four or five times.

The operation of comminuting the dried mass can be cfiected by an ordinary grind ing-mill.

The curdllour,,which' is the result of the I foregoing process, when perfectly dry is posed as follows:' 5o- Fatty matter.. 102' Mineral substances 7.17, Proteids. .I 77.43 Extracts free-from nitrogen I 14.38"

100.00 That is to say: I I Digestible substances. 98.58 'Indigest-ible substances 1.42 O

I have also analyzed the product after-the comminuted curd had been exposed to the heating and drying process, as above stated,

only twice in succession, and the result of the analysis was as follows:

Moisture............... Fattymattenf 0.0a Mineral substances 6.51 Proteids................... 70.25 Extracts free from nitrogen. 12.08

100.00 That is to say:

Digestible substances 98.73 Indigestible substances 1:27

My curd flour remains inert until it is brought into the proper condition for raising its vitality, which is done, for, instance, when 83 I part of curd-flour to two parts of wheat-flour. i

I do not claim in this application for a'patent the process for producing curd-flour, such being claimed in my application for a patent filed January 21, 1889, Serial No. 298,259.

What I claim as new, and desire to secure 5 by Letters Patent, is-

As a' new article of manufacture, the withindescribed flour prepared from curd, which appears in the form of a fine yellowish powder, and, which in its dry state contains fatty matro ter, mineral substances, proteids, and extracts free from nitrogen, in about the proportions above set forth.

In testimony whereof I have hereunto set. my hand and seal in the presence of two subscribing Witnesses:

WILIIELM GERBEL. [L. 3.]

Witnesses CARL KLAIBER, FRANGOTT BRUNNWHIRCKER. 

